A classic recipe with surprising flavors! This dish includes a perfectly cooked Strip Roast rubbed with lemon peel, pepper and garlic as well as a horseradish sauce spiked with tart lemon and oregano.

Lemon-Garlic Roast with Herbed Oregano-Horseradish Sauce
  • 2-1/4 hours
  • Makes 12 to 16 servings
  • Entrée

Lemon-Garlic Roast with Herbed Oregano-Horseradish Sauce

Ingredients

Seasoning:
  • 2 tablespoons grated lemon peel
  • 1 tablespoon freshly ground black pepper
  • 3 teaspoons minced garlic
Sauce:
  • 1 cup regular or reduced-fat dairy sour cream
  • 1/4 cup horseradish
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons finely chopped fresh oregano or chives
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 325°F. Combine Seasoning ingredients; press evenly onto all surfaces of beef Strip Roast.

  2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-1/2 hours for medium rare; 1-1/2 to 1-3/4 hours for medium doneness.

  3. Meanwhile, combine Sauce ingredients in medium bowl; cover and refrigerate until ready to serve.

  4. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 15 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)

  5. Carve roast into slices; season with salt and pepper, if desired. Serve with sauce.

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